Get ready to revolutionize your dessert game with this mind-blowing Pumpkin Basque Cheesecake that's not just a treat, but a culinary experience! Imagine a dessert so decadent, so creamy, and so perfectly balanced that it defies traditional cheesecake expectations. This keto-friendly masterpiece combines the rich warmth of pumpkin with the luxurious texture of a burnt Basque-style cheesecake, creating a dessert that's both elegant and rustic. Whether you're a seasoned baker or a curious foodie, this recipe will transform your kitchen into a gourmet paradise.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Keto
Serves: 10 servings
Ingredients
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Remove cream cheese from refrigerator and let soften at room temperature for 30-45 minutes to ensure smooth mixing.
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with two overlapping sheets of parchment paper, allowing excess paper to extend 2-3 inches above the pan's rim. Ensure parchment is pressed firmly against pan sides with intentional wrinkles and folds.
- In a large mixing bowl, beat softened cream cheese and erythritol using an electric mixer until completely smooth and no lumps remain, approximately 3-4 minutes.
- Add pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Mix on medium speed until ingredients are fully incorporated and mixture is uniform in color.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down bowl sides to ensure complete integration.
- Pour batter into prepared parchment-lined pan. Gently tap pan on counter to release any air bubbles.
- Bake in preheated oven for 55-65 minutes. Cheesecake should be deeply golden brown on top with a slightly jiggly center.
- Remove from oven and let cool completely at room temperature for 2-3 hours. The cheesecake will naturally collapse and create characteristic rustic edges.
- Carefully remove from springform pan by releasing sides and lifting parchment paper. Slice and serve at room temperature.
Tips
- Temperature is Key: Ensure cream cheese is truly at room temperature for the smoothest possible texture. Cold cream cheese leads to lumpy cheesecake!
- Embrace the Wrinkles: Don't aim for perfection with the parchment paper. Those intentional wrinkles and folds create the signature rustic look of a Basque cheesecake.
- Mixing Matters: When adding eggs, mix thoroughly but don't overbeat. Overmixing can introduce too much air and cause cracking.
- Oven Watch: Every oven is different. Start checking your cheesecake around 55 minutes. You're looking for a deep golden-brown top with a slight jiggle in the center.
- Cooling is Crucial: Resist the temptation to rush! Let the cheesecake cool completely at room temperature to allow its signature collapse and develop deep flavors.
- Make Ahead: This cheesecake actually improves with time. Consider making it a day before serving to let the flavors meld.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 5g
Protein: 7g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
